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Sheet Pan Chicken and Veggie Dinner

Sheet Pan Chicken and Veggie Dinner

The ultimate comfort food for busy nights, Sheet Pan Chicken and Veggie Dinner is a colorful medley of roasted chicken and fresh vegetables. This easy weeknight dinner is not just a time-saver but also a crowd-pleaser that everyone will love. Make it tonight for a satisfying meal that brings happiness to your table!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 pieces Rainbow carrots sliced in half
  • 1 bunch Asparagus sliced into bite-sized pieces
  • 1 piece Sweet potato chopped into bite-sized pieces
  • 5 pieces Purple potatoes sliced in half or quartered
  • 1/2 lb Brussels sprouts sliced in half or quartered
  • 1 piece Red onion sliced thinly
  • 4 cloves Garlic crushed
  • 1 lb Boneless or bone-in chicken breast
  • 4-6 tablespoons Avocado oil or extra-virgin olive oil
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic granules
  • 1 teaspoon Onion granules
  • 1 1/2 teaspoons Paprika
  • 1 teaspoon Fresh thyme
  • 1/4 teaspoon Ground ginger
  • 1 pinch Cayenne pepper
  • 4 sprigs Thyme
  • 1 teaspoon Salt more to taste
  • 1 teaspoon Pepper more to taste

Equipment

  • Chef's Knife
  • Mixing Bowl
  • Baking Sheet
  • Oven

Method
 

  1. Preheat your oven to 400°F.
  2. In a large bowl, combine all chopped veggies and garlic.
  3. Add in whole or halved chicken breasts to the bowl.
  4. Pour oil and spices over the veggie and chicken mixture and coat everything evenly.
  5. Add thyme sprigs to the mixture for added flavor.
  6. Place everything on a lined baking sheet, spreading it out evenly.
  7. Bake for 25 to 30 minutes until the chicken is fully cooked through.
  8. Add additional salt and pepper as desired before serving.

Notes

  • Adjust oil: based on how much veggies you have. You want the veggie and chicken mixture well coated.
  • Use other veggies: Feel free to use any other veggies you have on hand!
  • Keep chicken juicy: To keep chicken as juicy as possible, bake chicken breasts whole, then cut up.
  • Don’t overcook: The chicken might be done before the vegetables, if this is the case, remove the chicken with tongs and bake until vegetables are tender.